Seoul-ful Ribs with Rice
INGREDIENTS
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Canola oil
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3 pounds short ribs (cut across the bone in strips), each piece 3/4-inch thick (6 pieces total)
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Kosher salt and freshly ground black pepper
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3 cloves garlic, minced
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1-inch piece fresh ginger, minced
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1/2 cup Korean red bean paste
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1/2 cup mirin
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2 tablespoons seasoned rice vinegar
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1 tablespoon sugar
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2 teaspoons sambal (chili garlic sauce)
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4 cups low-sodium chicken stock
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3 cups long grain white rice
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Guy's Homemade Kimchi, for garnish, recipe follows
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Scallions, sliced on the bias, for garnish
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1 head napa cabbage (about 3 pounds)
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Kosher salt
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1/4 cup seasoned rice vinegar
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2 tablespoons sambal (chili garlic sauce)
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2 tablespoons sugar
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1 tablespoon toasted sesame oil
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1 clove garlic, minced
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1/2 teaspoon peeled and grated fresh ginger
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Freshly cracked black pepper
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1 cup julienne carrot
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1 cup julienned daikon
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2 scallions, cut on the bias into 1-inch-long ribbons
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